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Mysore Masala Dosa

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For the dosa batter:

regular rice

2 cups

urad dal/skinned & split black gram

½ cup

cooked rice or poha/flattened rice

½ cup

methi seeds/fenugreek seeds

¼ teaspoonful

rock salt

as required

water as required for grinding the batter


For the potato palya/filling:

Large potatoes, boiled


Chopped onions

¾ cup

Ginger, chopped

1 inch

Garlic (optional)

1 - 2

Curry leaves

12 - 15

Green chili, chopped


Black mustard seeds

½ - ⅔ teaspoonful

Turmeric powder

½ - ⅔ teaspoonful

Red chili powder

A pinch


A pinch

Lemon juice

½ teaspoonful


¼ - ½ cup

Chopped coriander leaves

1 - 2 tablespoonful


1 tablespoonful


As per taste

For the red chutney:

Roasted chana dal

2 tablespoonful


4 - 5

Dry red chillies, soaked in warm water for 30 - 40 minutes - adjust as per your taste preferences and depending on the type of chillies. For a hotter version add 3 to 4 dry red chillies.

2 - 4

Seedless tamarind

1 teaspoonful

Onion, roughly chopped

¼ cup


As per taste

Water to grind the chutney




Preparing the dosa batter:

Pick and rinse the rice and urad dal in water for 3 - 4 times; soak the rice, urad dal and methi seeds in a large bowl in enough water for 4 - 5 hours. In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water; grind till you get a fluffy and smooth consistency of the batter. Take the dosa batter in a large bowl and mix salt; cover the bowl loosely and let the batter ferment for 7 - 9 hours.

Preparing the potato palya/filling:

Boil the potatoes in a steamer or pressure cooker, till they are fully cooked; peel and either just crumble them with your hands or chop them. Heat oil in a pan or kadai. First fry the mustard seeds till they splutter; add the chopped onions and simmer till they become soft; add the ginger, garlic, green chillies, curry leaves and simmer for some 20 - 30 seconds; add the turmeric powder, red chili powder and asafoetida; stir for 2 - 3 seconds and add the potatoes; stir and add water plus salt;  cover and simmer the potatoes till the water dries up. Lastly add the lemon juice and stir well. Add coriander leaves and mix well with the potatoes. Keep the potato palya aside.

Preparing the red chutney:

Take all the Ingredients: in a small blender or chutney grinder; add very little water and grind to a smooth paste. Keep aside.

Preparing the mysore masala dosa:

On a pan/tava or a flat frying pan spread 1 or 2 teaspoonful oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then;  take a medium sized ladle or a big spoon and with circular motions spread the dosa from the centre towards the edges on the pan. Sprinkle some drops of oil from the top. Cover the dosa with a lid. Let the base get browned and the top side get cooked completely. Spread 1 or 2 teaspoonful of the red chili chutney on top of the dosa; place 2 - 3 tablespoonful of the potato stir fry on top of the mysore masala dosa and spread lightly. Fold and serve the mysore masala dosa hot with coconut chutney and sambar.

Nutritional information:

Serving size: 4 dosas

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